LCBO Food & Drink Holiday 2018

party BY CHRISTOPHER ST. ONGE  •  PHOTOGRAPHY BY JAMES TSE If you like the idea of combining the cohesiveness of a fully planned menu with the ease of a potluck dinner, we’ve got it sorted with totable dishes—from punch to dessert—that can be easily divided up among guests.

A PORTABLE

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oliday entertaining can be ex- hausting, even for an experienced super-host. This year, share the work with friends and family. And before you think “uh-oh, another potluck!” have a look at this gorgeous spread. There’s something here for every skill level, and the only thing resembling a casserole is a decadent, licoricey fish pie. It all begins with a pretty, sparkling punch and a new way with apples (pickled!) to serve alongside

good, sharp cheddar and crackers. There are two new salads too, mak- ing it easy to justify two deeply de- licious desserts —one of them a Christmas classic, the other soon to be. At the centre of the table, there’s a new-school, old-school favourite: a buttery pork pie that borrows all of tourtière’s warm and familiar spice. With some luck, you’ll have as many hands helping with the dishes as there were bringing them.

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